Easy Baked Spaghetti Squash Recipe (Gluten Free)

Feta, garlic, and cherry tomatoes roasted in a spaghetti squash! My new favorite way to eat spaghetti squash, this naturally gluten-free dish is full of flavor and whole food ingredients. The best part is that it uses basically zero dishes (other than the baking dish) and is perfect for an easy weeknight dinner!

What is spaghetti squash?

It’s a yellow squash that, when cooked, has spaghetti-like strands! Its season is early fall through the winter so it’s perfect for a cozy meal on a cold night. If this is your first time having spaghetti squash, try this easy recipe!

What is a good way to eat spaghetti squash?

There are lots of spaghetti squash recipes out there, but this one is simple, cozy, full of flavor, and so satisfying. Did I mention it’s also vegetarian, low carb, gluten free and full of nutritious ingredients? There aren’t many healthy foods that are also comfort foods, but this is definitely one. 

What do you need to make this recipe?

A spaghetti squash, a block of feta cheese (mozzarella cheese would probably work too), cherry tomatoes, fresh garlic (or garlic powder), and a bit of olive oil, salt, and black pepper. I also add olives and a bit of fresh basil and top with grated parmesan cheese (you could also use pecorino romano cheese). If you are looking to make this vegan, you could add vegan cheese or nutritional yeast. Bell peppers would be another great add-in, or whatever else speaks to you while you’re at the grocery store. You can serve this as a side dish or add your favorite protein to make it a main meal. Adding some marinara sauce and veggie meatballs / veggie burger or bolognese sauce to make it feel more like a spaghetti dinner (a gluten-free version) if that’s what you’re craving! 

How to prepare and cook spaghetti squash?

The best way to eat spaghetti squash is to roast it (to create the spaghetti-like strands) and mix in some of your favorite spaghetti add-ins. Roast at 400℉ for about 45 minutes or until the top begins to brown and a fork goes in easily / the spaghetti strands pull away from the side easily.

What the best recipe for spaghetti squash?

This one! It’s cheesy, garlicky, tomato-y, and so easy to make. It’s a great recipe if you’re looking for warm comfort food or a healthy dinner. 

How to make this recipe:

This does not take a long time to prep – you’ll be ready to put it in the oven by the time your oven is preheated!

Line your baking sheet with parchment paper or aluminum foil and preheat the oven. The hardest part is cutting the spaghetti squash in half! Do it the long way and if you’re really struggling, you can warm it up for 5 minutes in the oven or microwave. Once you’ve cut it in half, remove the inside of the squash (seeds and pulp) using a spoon. Using a fork, poke holes all over the squash flesh. The squash should be cut side up on the baking sheet.

Drizzle approximately one tablespoon of olive oil over each squash boat and rub or brush to cover the surface of the squash. Then grind some fresh salt and black pepper over the top. Put the block of feta in, along with the tomatoes, garlic, and olives (if using). I learned the hard way that a whole garlic clove will not roast through in the amount of time this recipe takes, so I suggest chopping up your garlic or putting it through a garlic press. You could also use garlic powder. Mix everything together and drizzle a little more olive oil over the whole thing. 

Put your squash boats into the oven and bake them until they are golden brown and fork tender – about 40 to 50 minutes. If it isn’t there yet, add 5 to 10 additional minutes to the cooking time until you get the right consistency. You want the spaghetti strands to be tender and easily pull away from the sides.

Take your cooked spaghetti squash boats out of the oven and allow to sit for 5 to 10 minutes. Using a fork, and being careful of the hot outside of the squash, start pulling back the spaghetti strands and mixing into the other ingredients. I like to add some grated parmesan cheese and fresh basil before I eat it, but other cheeses and herbs would also work.

How do you store leftovers?

Put any leftovers in an airtight container and reheat them in a microwave-safe plate on another night!  Or if you only used one half of the squash, leave the pulp in the unused half and cover with plastic wrap. It will keep in your refrigerator for up to 5 days. 

Let me know if you make this spaghetti squash dish and what add-ins I should try next time!